Cherry and almond loaf

Name: Cherry and almond loaf
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 10
Cuisine: British recipes

Easy
June 2005

Easy
June 2005

Serves 10
Takes 20 mins to make and 50 min to bake

This delectable, moist cherry tea loaf will keep for up to a week in a cake tin. Alternatively, wrap in a plastic bag and freeze for up to three months, either whole or cut into slices.

You can try this classic combination of flavours in a cherry and almond tart, too.

Nutrition: per serving

Calories: 404kcals
Fat: 22.1g (9.2g saturated)
Protein: 6.5g
Carbohydrates: 47.9g (36.5g sugar)
Salt: 0.5g

Nutrition: per serving

Calories: 404kcals
Fat: 22.1g (9.2g saturated)
Protein: 6.5g
Carbohydrates: 47.9g (36.5g sugar)
Salt: 0.5g

Rate

Save

Save recipe

Save

Save recipe Print

Rate

Ingredients

150g spreadable butter, at room temperature, plus extra to grease
150g glacé cherries, washed, dried and quartered
125g natural coloured almond paste, cut into 1cm cubes
150g self-raising flour
150g golden caster sugar
3 medium eggs, beaten
75g ground almonds
Zest and juice of 1 small lemon
25g flaked almonds

Ingredients

150g spreadable butter, at room temperature, plus extra to grease
150g glacé cherries, washed, dried and quartered
125g natural coloured almond paste, cut into 1cm cubes
150g self-raising flour
150g golden caster sugar
3 medium eggs, beaten
75g ground almonds
Zest and juice of 1 small lemon
25g flaked almonds

Method

Preheat the oven to 180°C/fan160°C/gas 4. Grease a 900g loaf tin and line with baking paper.
Mix the cherries and almond paste with a tablespoon of flour to lightly coat. Set aside. Put the butter, caster sugar, eggs, ground almonds, remaining flour, lemon zest and juice in a large mixing bowl. Beat with a wooden spoon until just smooth. Fold in the cherries and almond paste.
Spoon into the loaf tin, level the surface and sprinkle with flaked almonds. Bake for 50 minutes in the oven, or until a skewer inserted into the centre comes out clean. Turn out to cool on a wire rack.

Method

Preheat the oven to 180°C/fan160°C/gas 4. Grease a 900g loaf tin and line with baking paper.
Mix the cherries and almond paste with a tablespoon of flour to lightly coat. Set aside. Put the butter, caster sugar, eggs, ground almonds, remaining flour, lemon zest and juice in a large mixing bowl. Beat with a wooden spoon until just smooth. Fold in the cherries and almond paste.
Spoon into the loaf tin, level the surface and sprinkle with flaked almonds. Bake for 50 minutes in the oven, or until a skewer inserted into the centre comes out clean. Turn out to cool on a wire rack.

delicious. tips

Leave out the almond paste if you prefer a plainer cake, and feel free to use undyed cherries or a mix of dried cranberries, blueberries and cherries.

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

Roy Driver says:

31st Jul 2015 at 10:46 am

If your skewer touches the almond paste it will not come out clean!

Log in to Reply
1. Rebecca Brett says:
  
  11th Aug 2015 at 11:54 am
  
  Hi Roy, the skewer might be sticky, at most, but not wet. It should be clear to tell the difference between raw batter and the almond paste. I hope that helps.